Curry goat

Feb 14, 2017 • oli

After getting a chance to buy some goat on the bone from The Lakewood Goat Company whilst they were at Jesmond Food Market there was only one thing on the cards, curry goat. I can’t claim and Jamaican roots, but I’ve got a soft spot for the spicy, rich, soured curry.

It turned out getting fresh scotch bonnet chillis in February in North East England was pretty difficult, so I ended up adding a couple of measures of a fruity scotch bonnet based chilli sauce from Tescos and it worked rather well. Good heat and the papaya added a nice sweetness.

This has lots of ingrediants, but it’s very simple, it just takes some time.

You will need

About a kilo of goat meat, diced, ideally with the bone

A single large onion (or 2 medium ones)

A couple of scotch bonnets

A few goodd springs of thyme

A few curry leaves

100g of ginger (a piece about the size of your palm)

100g of garlic (a healthy bulb)

Half a stock cube (I used chicken)

A tin of beans (I used kidney, black eye or pinto would also work)

A couple of tablespoons of mild curry poweder (I used an indian mix)

A cup of tomatos

The zest of a quarter of a lemon

Juice of half a lemon

Do

If you do all your stove top stuff in an oven proof dish with a lid you make your life easier

Pop the oven on about 150

Brown the goat in batches with a little oil. You want some good colour in there

Fine dice the onion

Grate the ginger (peel it first using a teaspoon)

Once the meat is browned lift it out and addd a little more oil

Add the onions, ginger and minced garlic

Keep stirring until everything has taken some colour and softened a little